This hearty oven-baked dish combines the traditional flavors of stuffed peppers into a convenient layered format. It provides a filling meal that eliminates the need for manually stuffing and frying individual chilies.
List of ingredients
- 27 ounces green chilies (1 can, whole chilies, preferably Hatch brand) – provides the primary flavor profile.
- 1½ pounds ground beef – used for the protein base.
- 1 onion (finely chopped) – adds aromatic depth to the meat.
- 1 pound grated cheese (Monterey Jack or white cheddar) – creates melted layers.
- 12 corn tortillas – used as the structural layers of the casserole.
- 16 ounces refried beans – binds the meat and adds creaminess.
- 4 eggs (beaten well) – the base for the savory topping.
- ¼ cup flour – thickens the egg mixture.
- ½ cup evaporated milk (small can) – adds richness to the batter.
- 2 teaspoons hot sauce – provides a tangy, spicy kick.
- ¼ teaspoon paprika – adds color and mild smokiness.
- ¼ teaspoon onion powder – reinforces the savory flavor.
- 1 teaspoon salt – enhances all seasoning.
step-by-step instructions
- Prepare the Pan: Spray a 9 x 13 inch baking pan with cooking spray to prevent sticking.
- Whisk the Topping: In a large mixing bowl, combine the beaten eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder. Whisk until the mixture is smooth and well combined, then set aside.
- Brown the Meat: Place a large skillet over medium heat. Add the ground beef and finely chopped onions, cooking for 5-7 minutes until the meat is browned and the onions are soft.
- Combine with Beans: Stir the refried beans into the skillet with the browned beef. Mix thoroughly until the beans and meat are fully incorporated into a single mixture.
- Layer the Tortillas: Cut the corn tortillas into strips approximately 1 inch wide. Arrange half of these strips across the bottom of the greased baking pan.
- Add First Chili Layer: Evenly distribute half of the canned green chilies over the bottom layer of tortilla strips.
- Build the Middle Layers: Sprinkle half of the grated cheese over the chilies. Add the remaining tortilla strips in a second layer, then top with the remaining green chilies.
- Add the Egg Topping: Carefully pour the prepared egg and milk mixture over the top of the chili and tortilla layers.
- Layer the Meat: Spread the ground beef and refried bean mixture evenly across the surface of the egg topping.
- Final Cheese Layer: Sprinkle the remaining grated cheese over the top of the meat mixture.
- Bake: Cover the pan with aluminum foil. Bake at 375 degrees Fahrenheit for 45 minutes. Remove the foil for the final 5 minutes of baking to brown the cheese.
Adjusting the Spice Levels
Use Hot Green Chilies for Increased Heat
If the mild green chilies are not spicy enough, replace the canned mild version with hot green chilies. Look for varieties labeled as “hot” or use roasted poblano peppers for a more authentic heat profile.
Incorporate Fresh Jalapeños for Extra Kick
Adding thinly sliced fresh jalapeños between the tortilla and cheese layers increases the spice. This adds a fresh, crisp heat that contrasts with the baked elements of the casserole.
Reduce Hot Sauce for Milder Flavor
To make the dish kid-friendly or low-heat, reduce the hot sauce to one teaspoon or omit it entirely. You can replace it with a mild, non-chunky salsa to maintain moisture without adding significant heat.
Ingredient Substitutions
Alternative Cheese Varieties
While Monterey Jack is traditional for its meltability, Pepper Jack can be used for an integrated spicy flavor. For a sharper taste, use a sharp white cheddar or a blend of both for complexity.
Swapping Corn for Flour Tortillas
Flour tortillas can be used if corn is unavailable, though the texture will be softer and less traditional. If using flour tortillas, cut them slightly wider to prevent them from absorbing too much moisture.
Using Lean Ground Turkey or Chicken
To reduce the fat content, replace the ground beef with lean ground turkey or ground chicken. Ensure you brown the meat thoroughly and add a pinch more salt to compensate for the milder flavor of poultry.
Substituting Evaporated Milk
If evaporated milk is not on hand, you can use heavy cream or whole milk. Heavy cream provides the closest richness, while whole milk may result in a slightly thinner egg topping.
Storage and Make-Ahead Advice
Refrigerating Leftovers
Store any remaining casserole in an airtight glass or plastic container in the refrigerator. It will remain fresh for up to 3 to 4 days. Ensure the dish is cooled slightly before sealing to avoid excess condensation.
Freezing the Casserole
This dish can be frozen for up to one month. You can freeze it after baking and cooling, or assemble it unbaked in a freezer-safe pan. If freezing unbaked, wrap the pan tightly in plastic wrap and aluminum foil to prevent freezer burn.
Proper Defrosting Methods
For the best texture, thaw frozen casserole portions in the refrigerator for 24 hours before reheating. Avoiding the microwave for the initial thaw prevents the tortillas from becoming rubbery.
Reheating for Optimal Texture
Reheat portions in the oven at 325 degrees Fahrenheit until heated through. This preserves the structural integrity of the layers better than a microwave, which can make the egg topping too soft.
Serving and Pairing Suggestions
Complementary Grain Sides
Serve this casserole alongside Mexican red rice or a cilantro-lime quinoa. These grains absorb any extra sauce from the casserole and provide a balanced nutritional profile.
Adding Fresh Garnishes
Top the finished dish with sliced avocado, fresh cilantro, or a dollop of sour cream. These cool toppings balance the richness of the beef and the heat of the chilies.
Suggested Side Salads
A crisp green salad with a lime-vinaigrette or a traditional cranberry jello salad provides a refreshing contrast. The acidity in a vinaigrette helps cut through the density of the beans and cheese.
Troubleshooting and Technical Tips
Preventing a Soggy Base
If you find the bottom layer too soft, lightly toast the tortilla strips in the oven for 3-5 minutes before layering. This creates a moisture barrier that helps the tortillas maintain a better bite.
Ensuring the Egg Topping Sets
Make sure the oven is fully preheated to 375 degrees before sliding the pan in. If the center remains liquid after 45 minutes, bake for an additional 5-10 minutes with the foil removed.
Avoiding Burnt Cheese
Always keep the foil on for the first 40 minutes of baking. Removing the foil only for the final 5 minutes ensures the cheese melts and browns without burning the meat topping.
Managing Excess Moisture
If the canned chilies are very watery, drain them slightly in a colander before adding them to the pan. This prevents the casserole from becoming too liquidy during the baking process.
Frequently Asked Questions
Can I make this dish in a slow cooker?
This specific recipe relies on layering and a baked egg topping, which does not translate well to a slow cooker. For the intended texture and structure, a standard oven bake is required.
What is the best brand of green chilies to use?
Hatch brand chilies are highly recommended for their authentic flavor and consistent heat. If unavailable, any high-quality whole canned green chilies will work.
How do I prevent the tortillas from tearing?
Use fresh corn tortillas and warm them slightly in the microwave for 10 seconds before cutting. This makes them more pliable and less likely to crack when being layered into the pan.
Is it possible to make this recipe vegetarian?
Yes, you can replace the ground beef with a plant-based crumble or additional beans and diced mushrooms. Ensure the refried beans used are vegetable-based and contain no animal fats.
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Baked Chili Relleno Casserole
- Total Time: 72 minutes
- Yield: 12 servings 1x
- Diet: General
Description
A hearty and easy family-favorite casserole inspired by authentic chiles rellenos, featuring layers of corn tortillas, green chilies, ground beef, refried beans, and melted cheese, topped with a savory egg batter.
Ingredients
- 27 ounces green chilies (1 can, whole)
- 1½ pounds ground beef
- 1 onion (finely chopped)
- 1 pound grated monterey jack or white cheddar cheese
- 12 corn tortillas
- 16 ounces refried beans
- 4 eggs (beaten well)
- ¼ cup flour
- ½ cup evaporated milk
- 2 teaspoons hot sauce
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1 teaspoon salt
Instructions
- Prepare Pan: Spray a 9 x 13 inch pan with cooking spray and set aside.
- Mix Batter: In a large bowl, whisk together eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder until combined.
- Brown Meat: In a large skillet over medium heat, brown ground beef with onions until onions are soft and meat is browned (about 5-7 minutes).
- Combine Beans: Add refried beans to the skillet with the beef and mix until fully incorporated.
- First Tortilla Layer: Cut tortillas into 1 inch wide strips and place half of them in the bottom of the greased pan.
- First Chili Layer: Layer half of the green chilies evenly over the tortilla strips.
- Intermediate Layers: Layer half of the cheese, then add a second layer of tortillas, and then another layer of green chilies.
- Add Batter: Pour the egg mixture topping over the layers.
- Add Meat: Spread the meat and bean mixture over the egg mixture.
- Final Cheese Layer: Sprinkle the remaining cheese over the top.
- Bake: Cover with foil and bake at 375 degrees for 45 minutes, removing the foil for the last 5 minutes.
Notes
To adjust the spice, use mild green chilies for less heat or add jalapeños for more. This casserole can be made ahead and frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 95 mg